Thursday, March 13, 2014
Beet & Goat Cheese Salad with a Blood Orange Vinaigrette
Sounds very gourmet-ish doesn't it? I love blood oranges, not necessarily to eat on their own but for sauces and vinaigrettes or even cakes. They're in season now so I usually get a bag of them and squeeze the juice out of each of them and either whip something up or freeze the juice in ice cube trays for later. This time I decided to make a vinaigrette.
Here's my thoughts on making a salad. If I make a fruity dressing, I don't usually pair it with tomatoes or cucumbers, stuff that you have in a typical green salad. Instead I will add goat, feta or blue cheese and then either some fruit, like strawberries or orange segments or caramelized onions, beets or even butternut squash. Then I top it off with some chopped nuts. It's a nice change to your regular green salad. Hope you enjoy!
Beet & Goat Cheese Salad with Blood Orange Vinaigrette
1 pkg or 4 cups of baby salad greens, cleaned and dried
1 pkg or 6-8 small cooked or roasted beets (I buy them already cooked), chopped into 1 inch pieces
8 oz. goat cheese
1/4 cup chopped nuts (I used the "Slightly Sweetened" Walnuts from Trader Joe's)
Blood Orange Vinaigrette
5-6 small blood oranges, juiced - should have about 1 - 1 1/2 cups
1 tablespoon unfiltered honey
1/2 cup oil some unflavored oil since you want the taste of the oranges to come through. (I use less oil than the typical dressing recipe which is 1 part acid to 3 parts oil)
1 tablespoon champaign vinegar
1 teaspoon dijon mustard (I love the Amora French mustard above)
salt and pepper
In a large mixing bowl, add your clean greens, beets, and goat cheese (torn into small pieces). Add a couple of spoonfuls of vinaigrette to the salad and mix lightly. Taste a green to see if you have enough dressing. If not add a bit more. Add nuts and mix well. Serve immediately.